Thursday, June 17, 2010

Apple Pumpkin Bread

Usually people think of eating pumpkins in the fall.  While trying to give my family a diverse diet, I decided to bring out some of my favorite recipes and make them this in the summer.

This is the best apple pumpkin bread I have ever eaten.  It is an easy way to add pumpkin to your diet.  I have made this bread several times and everyone who eats it loves it.  It makes two loafs.  Enjoy!

Apple Pumpkin Bread

2 cups all-purpose flour
1 1/3 cups whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch each allspice, nutmeg, mace
1/2 teaspoon salt
1 15 oz. can Pumpkin
2 Tbs Wheat Germ (optional)
1/2 cup pecans (optional)
4 eggs
3/4 cup sugar
1 cup apple sauce
1/2 cup honey
1/3 cup vegetable oil or melted butter
1/2 cup apples, peeled & chopped

Preheat oven to 350°F.

Grease two loaf pans with vegetable oil or non-stick spray.

Mix both kinds of flour, baking powder, baking soda, spices and salt in the large bowl of an electric mixer.

Stir together pumpkin, eggs, sugar, applesauce, honey, oil or melted butter in a large bowl.

Combine pumpkin mixture with dry ingredients, stirring only until combined. Stir in apple.

Pour half of the batter into each loaf pan and bake at 350°F for 50-55 minutes, or until a toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes before removing from pan.

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